Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper to prevent sticking.
Melt the butter in a saucepan over low heat, stirring gently until smooth. Remove from heat and let it cool slightly—you should smell rich, melted butter and hear a gentle sizzle.
In a large mixing bowl, whisk together the brown sugar and melted butter until fully combined and slightly glossy—this creates a fragrant, caramel-like aroma.
Add the egg and vanilla extract to the bowl, then whisk vigorously until the mixture is smooth, shiny, and slightly thickened—smell the warm vanilla and chocolate notes as you mix.
Sift the cocoa powder, flour, baking powder, and salt together into a separate bowl to eliminate lumps and ensure even distribution.
Gradually fold the sifted dry ingredients into the wet mixture, using a spatula or spoon, just until combined—avoid overmixing to keep the cookies tender and fudgy.
Gently fold in the dark chocolate chunks, distributing them evenly throughout the thick, fudgy dough—these will melt into gooey pockets when baked.
Using a cookie scoop or tablespoon, portion out the dough onto the prepared baking sheet, spacing each dollop about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10-12 minutes, until the edges are crackly and set, while the centers remain soft and slightly jiggly—your kitchen will fill with a rich, chocolate aroma.
Remove the cookies from the oven and let them rest on the baking sheet for about 5 minutes—that’s when the edges crisp up beautifully while centers stay gooey.
Transfer the cookies to a wire rack to cool slightly, allowing the centers to set just enough for easy handling. They should smell intensely chocolatey and look irresistibly fudgy.
Enjoy these warm or at room temperature, ideally with a glass of milk or a cup of coffee. The crackly exterior with a soft, melty center makes each bite a delightful chocolate experience.
